Jerk is a cooking method born in the Caribbean, specifically Jamaica. It is a way of cooking ingredients with fire and a classic combination of spices. This jerk cauliflower is sure to delight and surprise your taste buds.
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ingredients
directions
Set an oven rack 10-inches or so from the broiler. Heat the oven to 375°F.
Trim the base of each cauliflower so they can sit flat. Flip each cauliflower base side up and cut a deep “X” into the base, stopping when you reach the stems of the florets. This helps the core and base cook at the same time as the rest of the head and makes it easier to eat after it’s cooked.
Rub each cauliflower all over with 3 tablespoons of the olive oil, then season each all over with 1 tablespoon of the salt. Sit each cauliflower in a wide heavy oven-safe skillet (11 to 13-inch works best) or both in a roasting pan.
Roast until softened, 30 to 35 minutes.
Remove from the oven and pour ½ cup of water directly into each skillet or 1 cup into the roasting pan. Continue to roast until the water has evaporated and the cauliflower has patches of light golden brown and is just tender enough to easily be pierced with the tip of a sharp knife, 20 to 25 minutes more.
Meanwhile, combine the remaining 6 tablespoons of olive oil in the blender along with the coconut aminos, chile oil, coconut sugar, thyme, peppercorns, allspice, bay leaves, red chile, scallions, garlic, shallot, Scotch bonnet chile, ginger, nutmeg, lime zest and juice. Blend until completely smooth, about 1 minute.
When the cauliflower is tender, remove it from the oven and turn on the broiler. Use the back of a spoon or spatula to rub the top and sides of the cauliflower (don’t neglect those lower sides!) with the blended mixture.
Broil the cauliflower, basting it after 5 minutes with the juices that have accumulated in the skillet, being sure not to neglect its nooks and crannies, until spots of black char appear, about 10 to 12 minutes. Serve hot or warm, cut into wedges.